Masala Idiyappam recipe is made from the left over idiyappam and it tastes great and bit spicy with all the spices we add. We can also add our favourite veggies to it. A simple raita can go well with this masala idiyappam.

Course:
Breakfast

Cuisine:
South Indian, tamil nadu

Keyword:
kothu idiyappam, masala idiyappam

Servings: 4

Calories: 300kcal

Author: Akila

Ingredients

left over idiyappam/ – 8 to 10(when crumbled came around 2 cups)

ready made sevai

oil – 2 tbsp

mustard seeds – 1/4 tsp

urud dal – 3/4 tsp

cumin seeds – 1/2 tsp

green chilli – 1 chopped finely

green peas – 2 tbspyou can also add veggies like carrot, bean

salt – as per taste

onion – 1 medium size

tomato – 1 big size

chilli powder – 1/2 tsp

turmeric powder – 1/4 tsp

biryani masala – 3/4 tsp

garam masala – 1/4 tspoptional

coriander leaves – for garnishing

lemon juice – 1/2 tspoptional

Instructions

Take some 8 to 10 leftover idiyappam or 2 cups or cooked sevai.

Add oil and when it is hot add the mustard, cumin and urud dal. Fry them for a minute or two.

Again add a spring of curry leaves and fry for a minute.

Now chop the onions and add them too.

Add some required salt to the onions so that they are cooked fast. Sauté the onions well or until they becomes translucent.